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 Garganelli,
which means "small esophagus", is a pasta from
Emilia-Romagna that is difficult to find outside
of that region.
Admittedly, it takes a bit of time and patience
to hand-form the pointed tubular shape that resembles
penne, but they are so delicious that I encourage
you to try them.
Garganelli are best cooked the day they are made.
Drying them for future use makes them too hard
to cook uniformly.
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